Crustless Protein Pumpkin Pie with Cottage Cheese
Pumpkin pie without the pastry: a smooth, spiced pumpkin custard made with cottage cheese and Greek yogurt and sweetened with a little maple syrup. 12 g of protein a slice for 150 kcal, so dessert fits your Thanksgiving plate.
Reviewed by Bogdan Marcu, Licensed Nutritionist & Dietitian
12 gprotein
- Calories
- 150 kcal
- Ready in
- 4 h
- Serves
- 6 slices
Where does 12 g fit in your day? Calculate your daily protein target
Ingredients
- 1 × 425 g / 15 oz can pumpkin purée (not pumpkin pie filling)
- 250 g / 9 oz low-fat cottage cheese
- 150 g / 5 oz 0% fat Greek yogurt
- 3 large eggs
- 4 tbsp (80 g / 3 oz) maple syrup
- 2 tbsp (16 g / ½ oz) cornflour (cornstarch)
- 2 tsp pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ground ginger and ¼ tsp nutmeg)
- 1 tsp vanilla extract and a pinch of salt
- A little oil spray for the dish
Instructions
- Heat the oven to 170°C (150°C fan, 340°F) and lightly grease a 23 cm (9-inch) pie dish.
- Blend the cottage cheese until completely smooth; lumps won't melt in the oven. Add the yogurt, eggs, maple syrup, cornflour, spice, vanilla and salt and blend again.
- Add the pumpkin and blend briefly until even. Pour into the dish.
- Bake for 45 to 50 minutes, until the edges are set and the centre has a slight wobble.
- Cool for 30 minutes, then chill for at least 3 hours. It firms up as it chills and slices cleanly.
- Serve plain, or with a spoonful of Greek yogurt and a pinch of cinnamon. The yogurt adds protein but isn't counted in the macros.
- It keeps for 4 days in the fridge, so it can be made the day before.
- In the UK, canned pumpkin (such as Libby's) is sold in larger supermarkets in autumn. 425 g of roasted, puréed butternut squash also works, though the macros will change slightly.
